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Pesto Tortellini Salad

This delish Pesto Tortellini Salad goes from prep to table in just 15 minutes! Great for lunch and summer entertaining.

–for the pesto
2 cups fresh basil
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
1/3 cup toasted pecans
2 cloves garlic
salt and pepper to taste
–for the salad
20 ounces fresh cheese tortellini, cooked to package directions
1 cup cherry or grape tomatoes, sliced in half
1/3 cup sun dried tomatoes in oil, drained
8 ounces Ciliegine (cherry sized Mozzarella)
salt and pepper to taste

Cook the tortellini, strain and rinse with cold water to stop the cooking and to cool it down quickly.
To make the pesto: Combine all the ingredients in a blender or food processor. Blend until smooth. Season to taste with salt and pepper.
Combine the tortellini with the pesto and fold in the tomatoes, sun dried tomatoes and Ciliegine. Season to taste with salt and pepper.
Serve cold or at room temperature. In a time crunch? You can make this dish the day before you wish to serve it.

~ Marla Meridith

Recipe: Mediterranean Salad Platter

This Mediterranean Salad Platter could not be easier to put together and it makes such a beautiful impact when you are entertaining guests. 

4-6 servings

1 (6.5 ounce) jar marinated artichokes, drained
5 ounces hummus
8 ounces Kalamata olives
4 ounces thinly sliced Italian salami
4 ounces sun-dried tomatoes, drained
4 hard boiled eggs, thinly sliced
mache salad blend
extra virgin olive oil for drizzling
serve with pita chips or pita bread

Lay a bed of Mache greens on the bottom of a large platter. Place the rest of the ingredients on top so they are just touching. Drizzle some olive oil over the top. Serve immediately with pita chips or pita bread wedges.
*Add feta cheese if you are not keeping a dairy-free diet

~ Marla Meridith